Friday, September 19, 2014

Banchan in two pages: Kimchi Stew




Kimchijjigae is probably #1 comfort food Koreans miss when they are living overseas. And most Korean people think their mother’s Kimchiijigae is the best, kind of like how Italian Americans think their mothers’ meatball or Lasagnia is the best. The main part of this super simple dish is Kimchi and depending on how old the KImchi is, the taste will differ dramatically. Months of fermentation will make the Kimchi leaves very soft and the juice will become almost effervescent which makes it heavenly when made into stews.
There are many variety in the protein content in this dish and the most beloved is the pork belly. But you can also use spam as I mentioned and also canned mackerel, saury or tuna. 
Kimchijjigae is generally quiet spicy, but you can make it even spicier by adding more chili flakes and fresh green chili pepper or jalapeno peppers. Fresh peppers add a punch of spiciness over the mellow spiciness of the aged kimchi.

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